In a small bowl, combine all the rub ingredients: Parmesan cheese, garlic powder, onion powder, oregano, paprika, black pepper, and salt. Pro Tip: Add a pinch of smoked paprika if you prefer a smokier flavor.
Pat the Chicken dry with paper towels. This helps ensure crispy skin.
Brush the Chicken generously with olive oil. Then, liberally coat the Chicken with your homemade garlic parmesan rub, getting it under the skin and all over the surface.
Before placing the Chicken onto the spit, we want to center, set, and secure the right rotisserie fork with the rear infrared burner on the Bull BBQ. This assures the Chicken will be properly centered over the burner when time to cook. Center the right fork and tighten it to secure it into place with pliers. Skewer the spit through the center of the Chicken, securing it into the preset fork. Now slide and secure the second rotisserie fork onto the Chicken, tightening it in place with pliers. Cooking on the Rotisserie: Remove the grill grates from the Bull Angus Grill. Place an aluminum tray under to catch the drippings. Preheat the grill for 15 minutes, using indirect heat by turning two outside burners on medium heat and leaving the two center and rotisserie burners off. Using the Bull pit mitts, place the rotisserie spit with the positioned Chicken onto the Bull rotisserie motor. Turn the rotisserie motor on, turn the two outside burners to medium, double-check that the Chicken rotates properly, and close the lid. Allow the Chicken to cook for about 60 minutes without opening the lid, and continue cooking until the internal temperature reads 160 degrees. At this point, turn off all the burners and turn on the infrared burner. Grill the Chicken for a few more minutes until the Chicken develops a deep golden and crispy crust. Turn off the infrared burner and rotisserie motor, and carefully remove the Chicken. Grill the Chicken until it's reached an internal temperature of 165°F in the thickest part of the thigh. Pro Tip: Use a meat thermometer to monitor the temperature for maximum juiciness.
Rest, Slice, and Savor: Once cooked through, transfer the Chicken to a cutting board and let it rest for 10-15 minutes before carving. This allows the juices to be redistributed for an extra flavorful bite.
